List of works - Mar Rodríguez

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

scientific article published on 01 December 1994

Composition and toxigenic potential of the mould population on dry-cured Iberian ham.

scientific article published in September 1996

DNA typing methods for differentiation of yeasts related to dry-cured meat products.

scientific article

Design of primers and probes for quantitative real-time PCR methods

scientific article published in January 2015

Detection of filamentous fungi in foods

Development of PCR assays for detection of Escherichia coli O157:H7 in meat products

scientific article published on 16 March 2011

Development of Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods

article

Development of a PCR protocol to detect patulin producing moulds in food products

article

Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR

article

Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.

scientific article published on 18 January 2012

Development of real-time PCR methods to quantify patulin-producing molds in food products

scientific article published on 23 April 2011

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.

scientific article

Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

scientific article published on 4 November 2011

Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

article

Effect of Protease EPg222 Obtained from Penicillium chrysogenum Isolated from Dry-Cured Ham in Pieces of Pork Loins

scientific article published on 01 January 2003

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

scientific article published on 29 July 2013

Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

article

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".

scientific article published on 14 January 2010

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazards in Dry-Cured Ham

scientific article published on 05 December 2019

Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening

scientific article published on 19 September 2009

Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages

scientific article published on 11 November 2019

Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR

article

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

article

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

article

Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production

scientific article published on 18 July 2013

Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe.

scientific article

Novel Approaches to Minimizing Mycotoxin Contamination

scientific article published on 29 March 2020

PCR to detect patulin producing moulds validated in foods

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods

scientific article published on 8 July 2011

Quantification of viable Escherichia coli O157:H7 in meat products by duplex real-time PCR assays

scientific article published on 18 October 2013

Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods.

scientific article

Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction

scientific article published on 01 November 2000

Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods

scientific article published on 23 February 2012

Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions

scientific article published on 10 April 2019

Yeast population during ripening of dry-cured Iberian ham

scientific article published on 01 April 1996

List of works by Mar Rodríguez

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

Composition and toxigenic potential of the mould population on dry-cured Iberian ham.

DNA typing methods for differentiation of yeasts related to dry-cured meat products.

Design of primers and probes for quantitative real-time PCR methods

Detection of filamentous fungi in foods

Development of PCR assays for detection of Escherichia coli O157:H7 in meat products

Development of Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods

Development of a PCR protocol to detect patulin producing moulds in food products

Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR

Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.

Development of real-time PCR methods to quantify patulin-producing molds in food products

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.

Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

Effect of Protease EPg222 Obtained from Penicillium chrysogenum Isolated from Dry-Cured Ham in Pieces of Pork Loins

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazards in Dry-Cured Ham

Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening

Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages

Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production

Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe.

Novel Approaches to Minimizing Mycotoxin Contamination

PCR to detect patulin producing moulds validated in foods

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods

Quantification of viable Escherichia coli O157:H7 in meat products by duplex real-time PCR assays

Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods.

Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction

Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods

Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions

Yeast population during ripening of dry-cured Iberian ham